- 750g butternut squash, deseeded and cut into 3cm thick slices (no need to peel)
- Spray sunflower oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 1tbsp ras el hanout spice mix
- 1 red chilli, deseeded and finely chopped
- 1 litre reduced-salt vegetable stock
- 400g can chickpeas in water, drainedSmoked paprika and chopped fresh chives, to garnish
- 4 slices crusty wholemeal bread, torn into chunks, to serve
- Heat the oven to 200°C/fan 180°C/gas 6. Put the squash in a roasting tray and spritz with a little oil. Roast for 30–35 min until tender.
- Meanwhile, put the onion and carrots in a large non-stick lidded pan with a spritz of spray oil and cook on a medium heat for 5 min, stirring occasionally.
- Add the garlic, ras el hanout, two-thirds of the chilli and the stock to the pan. Stir well, bring to the boil, then reduce the heat, cover and simmer for 10 min.
- When the squash is tender, remove the flesh from the skin (discard the skin) and add to the pan with the chickpeas. Simmer, covered, for 10 min.
- Blend the soup until smooth, then stir in the remaining chilli. Ladle into bowls, sprinkle with a little paprika, scatter with chives and serve with the bread.
Nutrition per serving
Read more on how we calculate nutrition.
324 13.2g 3.9g 0.6g 12.8g 16.1g 0.8g 204mg 52.4g 4.1mg